Boulted Bread, where the flours are actually milled on site, sits a block or so off Boylan Avenue near the Boylan Heights neighborhood. This is a small, modern shop with a handful of tables and a regular selection of breads and pastries. It's the creation of three guys, who love baking and community. The artisan breads and pastries are made with organic, heirloom and locally sourced grains.

The bakery offers five kinds of breads - levain, a two-pound and very moist crusty sourdough bread; a baguette; a very hearty seeded rye; ciabatta; and a seeded levain, which includes flax, sesame and sunflower.

This wasn't the first time that I'd had bread from Boulted. On a trip back from the nearby State Farmers' Market, my husband and in-laws stopped by and bought a loaf of the levain a couple of months ago. It was so good, I'm surprised we actually had some left for dinner that night. I bought the same bread this week and it was as good as I remembered - moist, tangy with a nice crunch on the outside.

And this time, we also splurged on a couple of pastries. The star-shaped raspberry jam pastry and croissant were flaky and melt-in-your-mouth delicious.

The prices here aren't expensive, but this isn't a doughnut shop either. Pastries were between $3 and $4 or so. Breads started around $6.50. This would be a fun place for a casual weekend breakfast pastry or to pick up a loaf of bread on your way home from the farmers' market.

Boulted Bread is at 614 W. South St., Raleigh. It's open 7 a.m. to 6 p.m., Wednesday through Friday, and 8 a.m. to 5 p.m., weekends. Closed Monday and Tuesday. Not all breads are available all of the time. Call ahead to find out when they are available during the day.